High Protein Steak Fajita Bowl Recipe
This High Protein Steak Fajita Bowl combines tender skirt steak marinated in a smoky chipotle lime blend with roasted bell peppers and onions, served over flavorful cauliflower rice. A low-carb, nutrient-packed meal perfect for a healthy dinner that is rich in protein and bursting with vibrant flavors.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 35 minutes
- Total Time: 45 minutes (excluding marinating time)
- Yield: 3 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Tex-Mex
- Diet: Low Carb
Ingredients
Scale
Steak and Marinade
- 1 pound skirt steak
- 2 tablespoons chipotle peppers in adobo sauce (finely chopped) with sauce
- 2 tablespoons avocado or olive oil
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons cumin
- Salt and pepper to season
Cauliflower Rice
- ½ tablespoon avocado or olive oil
- 1 10-ounce bag riced cauliflower
- Salt and pepper to season
Roasting Veggies
- ½ tablespoon avocado oil
- 1 red bell pepper, sliced
- ½ yellow onion, sliced
- ½ teaspoon cumin
- Salt and pepper to season
Instructions
- Marinate the Steak: In a bowl or shallow dish, combine the chipotle peppers in adobo sauce, avocado or olive oil, fresh lime juice, cumin, salt, and pepper. Stir well to create the marinade. Add the skirt steak, toss to coat evenly, and marinate for a few hours or preferably overnight. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Roast the Vegetables: Preheat the oven to 400°F. Slice the red bell pepper and yellow onion into strips. Place them on a sheet pan, drizzle with ½ tablespoon avocado oil, and season with salt, pepper, and ½ teaspoon cumin. Toss well to coat. Roast in the oven for 15 to 20 minutes or until the veggies are tender and slightly caramelized.
- Cook the Cauliflower Rice: While the vegetables roast, heat ½ tablespoon avocado or olive oil in a large skillet over medium heat. Add the riced cauliflower and stir frequently for about 15 minutes, allowing it to become slightly golden and tender. Season with salt and pepper to taste. Transfer to a bowl and cover to keep warm.
- Cook the Steak: Shake off any excess marinade from the steak. In the same skillet, heat 1 tablespoon avocado oil over medium-high heat until hot. Add the skirt steak and cook for 2 to 3 minutes per side, depending on thickness, until it reaches medium rare (130°F internal temperature). Remove from heat and let the steak rest on a cutting board for 5 minutes before slicing thinly against the grain.
- Assemble the Fajita Bowls: Divide the cauliflower rice evenly among 3 bowls. Top each with roasted veggies and sliced steak. Serve immediately to enjoy the full blend of smoky, tender, and fresh flavors.
Notes
- Marinating the steak overnight intensifies the flavor and tenderness.
- Adjust cooking times based on steak thickness and your desired doneness.
- Cauliflower rice can be substituted with regular rice or quinoa for higher carbs.
- Use avocado oil for higher smoke point when cooking steak and veggies.
- Keep the steak resting after cooking to retain its juices for juicy slices.
Keywords: steak fajita bowl, high protein meal, low carb fajita, cauliflower rice bowl, roasted fajita vegetables, healthy Tex-Mex bowl
Find it online: https://epicrecipebox.com/high-protein-steak-fajita-bowl-recipe/